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6 eggs
1/2 cup Heaven & Earth Coconut Aminos
1/4 cup sweet wine
2 teaspoons sugar
1 tablespoon apple cider vinegar
1 chili, minced (optional)
1 tablespoon oil
4 ounces shiitake mushrooms, stemmed and thinly sliced
3 tablespoons Heaven & Earth Coconut Aminos
2 tablespoons balsamic vinegar
1 tablespoon soup consommé
3 dried mushrooms
2 tablespoons Heaven & Earth Coconut Aminos
1/2 inch ginger, sliced
2 cloves garlic, pressed or 2 cubes Gefen Frozen Garlic
4 cups water
shredded carrots
chopped scallions
chili oil (optional)
sliced baby bok choy
1 package Heaven & Earth Cassava Noodles, cooked according to package directions
In a large pot, bring water to a boil. Add in your eggs gently and cook for exactly six minutes. Remove from the boiling water and straight into an ice bath to cool.
Peel gently.
In a bag, add the coconut aminos, wine, sugar, vinegar, and chilies if using. Add in your peeled eggs and allow to marinate for 12 hours, or at least four.
Add the oil to a frying pan. Add in your mushrooms along with the coconut aminos and balsamic vinegar. Sauté until the sauce becomes a glaze over the mushrooms. This should take about four to five minutes over medium heat.
In a pot, add in all the soup ingredients. Bring to a boil and then reduce to a simmer. Allow to simmer for about 20 minutes. Season with sauce and pepper to taste.
Assemble your bowl by adding in the noodles, carrots, bok choy, scallions, and mushrooms, and pour over the broth. Top with your Ramen eggs and chili oil, if desired.
Sponsored by Heaven and Earth
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